Lamb and Artichoke Stew Arn Me Angenares
Savor the comforting flavors of the Mediterranean with Lamb and Artichoke Stew Arn Me Angenares, a hearty and aromatic dish perfect for cozy dinners. This traditional Greek-inspired stew combines tender, melt-in-your-mouth lamb shoulder with the subtle nuttiness of fresh or canned artichoke hearts. Slow-simmered in a luscious broth of chicken or lamb stock, dry white wine, and a touch of zesty lemon juice, the stew is further elevated by the earthy freshness of dill and parsley. The lamb is lightly dredged in flour and seared to golden perfection, creating a rich depth of flavor. Finished with a vibrant herb garnish, this one-pot meal is as nourishing as it is delicious. Serve it with crusty bread or over fluffy rice to soak up every last drop of the fragrant broth. Perfect for entertaining or a special family meal, this stew brings heartwarming flavors straight to your table.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 800 grams Lamb shoulder (boneless)
- 6 whole Artichoke hearts (fresh or canned)
- 4 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 120 milliliters Dry white wine
- 500 milliliters Chicken or lamb stock
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Trim any excess fat from the lamb shoulder and cut it into bite-sized chunks.
2. If using fresh artichokes, trim and clean them, leaving only the tender hearts; slice them in half. If using canned artichoke hearts, drain and rinse them.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. Dredge the lamb pieces lightly in flour, shaking off any excess. Sear the lamb in batches, browning on all sides, about 4-5 minutes per batch. Remove and set aside.
5. Add the remaining 2 tablespoons of olive oil to the pot. Lower the heat to medium and sauté the chopped onion until softened, about 5 minutes.
6. Stir in the minced garlic and cook for another minute until fragrant.
7. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.
8. Return the seared lamb to the pot. Add the chicken or lamb stock, lemon juice, salt, and black pepper. Stir to combine.
9. Bring the stew to a simmer, cover, and reduce the heat to low. Cook for 60 minutes, stirring occasionally.
10. Add the artichoke hearts to the pot and continue to simmer, covered, for another 20-25 minutes, or until the lamb is tender and the artichokes are cooked through.
11. Stir in the fresh dill and parsley, adjusting seasoning with additional salt and pepper, if needed.
12. Serve the stew hot, accompanied by crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
